15 Cozy Meatless Mains to Complete Your Holiday Table

From vegetarians to meat eaters, everyone will love them!

If you’re looking for a meatless main dish special enough for your upcoming holiday gathering, look no further. We made the search easier for you by compiling a stunning array of options like cheesy Butternut Squash Lasagna, show-stopping Caesar Roasted Cauliflower, and comforting Vegetarian Shepherd’s Pie. They’re all guaranteed to please both vegetarians and non-vegetarians alike!

01 of 15

Vegetarian Shepherd's Pie

Get Recipe: You Won't Miss the Meat in This Vegetarian Shepherd’s Pie

“Once you have topped the filling with the potatoes and sprinkled the last bit of cheese over it, let it cool completely, then cover it with plastic wrap. You can keep it assembled, but unbaked, in your refrigerator for up to three days.” —Sally Vargas, Recipe Developer

02 of 15

Stuffed Shells

Get Recipe: Make Oozy, Cheesy Stuffed Shells for Comfort Food Supreme

“Assembled ahead of time and left unbaked, the shells will keep in the refrigerator, wrapped in plastic or foil, for up to three days. Add a few minutes of baking time if you are taking them straight from the fridge to the oven. To freeze, wrap the baking dish in foil and freeze for up to three months.” —Sally Vargas, Recipe Developer

03 of 15

Vegan Stuffed Squash

Get Recipe: Vegan Stuffed Squash with Brown Rice and Mushrooms

“The vegetables and rice for the filling and the roasted squash halves can be prepped a day or two ahead. Warm them on the stovetop or in the microwave before continuing with the recipe.” —Sabrina Modelle, Recipe Developer

04 of 15

Cheesy Artichoke Pie

Get Recipe: Cheesy Artichoke Pie

“Phyllo can be a little glitchy to work with. Each paper-thin sheet must be brushed with melted butter and layered in a baking dish. Work quickly, and if you are going to walk away for more than a few minutes, be sure to cover it with a lightly dampened dishtowel.” —Sally Vargas, Recipe Developer

05 of 15

Cheese Stuffed Manicotti

Get Recipe: This Melty Baked Cheese Manicotti Is Totally Irresistible

“One popular variation is to add spinach. I recommend thawing a package of frozen chopped spinach and squeezing out as much moisture as possible in a dish towel before chopping and stirring it into the filling.” —Sally Vargas, Recipe Developer

06 of 15

Roasted Eggplant with Tahini-Yogurt Sauce

Get Recipe: Serve Vegetarian Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce on Rice Pilaf

“I roast the eggplant halves in a very hot oven until they char, and then serve them topped with more vegetables and a yogurt-tahini sauce. Right now, I'm using roasted butternut squash and red onions for the vegetables, but you can use whatever vegetables are in season.” —Sheryl Julian, recipe Developer

07 of 15

Three Sisters Casserole

Get Recipe: Three Sisters Casserole with Cornbread Topping

“I made this just as written, and it was excellent! The seasonings were yummy, the veggies cooked up very tenderly, and the cornbread topping was extra delightful. It was pretty easy and filling too. I will definitely make this again.” —Katherine B, Reader

08 of 15

Butternut Squash Lasagna

Get Recipe: This Cheesy Butternut Squash Lasagna Is Worthy of a Special Dinner

“Made and froze this to take to in-laws for an easy holiday season dinner. I love lemon, so I had a heavy hand on the zest; added more sage to steep as other reviewers recommended; and added two cloves of garlic to the bechamel. Huge hit with everyone—even the three- and five-year-olds. Will make again and again, including a pan for our next holiday visit!” —Kimberley M, Reader

09 of 15

Vegetable Pot Pie

Get Recipe: You Won't Miss the Meat in This Hearty Vegetable Pot Pie

“The good news is it doesn’t take all day to make this hearty vegetable pot pie. Purchasing frozen puff pastry is a quick and affordable way to create individual portions, which makes this dinner easy to serve, store, and even freeze for later.” —Jessica Gavin, Recipe Developer

10 of 15

Vegetarian Moussaka

Get Recipe: This Vegetarian Moussaka Is No Less Luxurious Than Its Meaty Counterpart

“Lovely alternative to meat-based moussaka that holds its own. One slight adjustment I made is that I did not use zucchini, but sliced oven-roasted potatoes to have a more classic version. Lovely dish and so much lighter than the one I always made with minced lamb!” —Hanneke, Reader

11 of 15

Vegetarian Spinach and Mushroom Lasagna

Get Recipe: This Cheesy Vegetarian Lasagna Doesn't Skimp on the Good Stuff

“This is the best lasagna ever. I have even tried a vegan version (ricotta and parm made from cashews) and Miyokos mozzarella. Oh man, delicious” —Amply Gupta, Reader

12 of 15

Baked Eggplant Parmesan

Get Recipe: The Best Eggplant Parmesan Recipe, Period

“Bake the casserole the day before, cool it, then cover and refrigerate. To serve, bake it again at 350°F until hot in the center and bubbling at the edges. You can also freeze the baked casserole for up to three months, defrost in the refrigerator, and then bake for serving.” —from the Editors of Simply Recipes

13 of 15

Roasted Cabbage Steaks with Garlic Breadcrumbs

Get Recipe: Go Meatless for a Night With Roasted Cabbage Steaks with Garlic Breadcrumbs

“The best cabbage to roast is green or white cabbage. They both have a neutral flavor and tightly packed leaves that make them ideal for slicing into steaks, seasoning, and roasting. Green cabbage is easy to find year-round. Look for a head of cabbage that is firm and heavy for its size. It will hold its shape better and cook more evenly.” —Laurel Randolph, Associate Editorial Director

14 of 15

2-Ingredient Caesar Roasted Cauliflower

Get Recipe: My Dad’s 2-Ingredient Caesar Cauliflower Is an Impressive Side Dish

“The best thing about using a Dutch oven for this recipe is that it’s table-ready. You can just serve the cauliflower right in the pot you cooked it in, easy-peasy. If you want to kick the recipe up a notch, a garnish of grated parmesan lends a cheesy crust, and chopped parsley brings a pop of color.” —Betsy Andrews, Recipe Developer

15 of 15

Easy Batsaria

Get Recipe: This Greek Dish Tastes Like Spanakopita But Is So Much Easier to Make

“Batsaria is traditionally made with wild greens that are hand-harvested, then blanched and squeezed. For a simpler, modernized version, I call for frozen collard greens and/or kale along with fresh dill, parsley, and mint for bright herbal notes.” —Robin Asbell, Recipe Developer

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